Blanch the greens:
Bring a large pot of water to a boil. Add the spinach and fenugreek leaves and cook for about 3 minutes, until wilted. Drain well.

Blend:
Transfer the greens to a food processor and pulse about 5 times until finely chopped (but not a smooth purée).

Fry the paneer:
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 5 minutes. Remove and set aside.

Build the base:
In the same skillet, heat the remaining 2 tablespoons of oil. Add cumin seeds and cook for about 1–2 minutes until fragrant.

Sauté aromatics:
Add sliced onion and cook until softened and lightly browned, about 4–5 minutes. Stir in garlic and ginger and cook for another minute.

Spice it up:
Add the diced tomato, garam masala, turmeric, and cayenne. Cook until the tomato breaks down and forms a thick, spiced mixture—about 10 minutes, stirring frequently.

Combine and simmer:
Add the chopped spinach-fenugreek mixture to the skillet along with the fried paneer cubes. Stir in the cream and season with salt to taste.

Simmer gently:
Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally to prevent sticking.

Serve:
Garnish with a splash of cream or a sprinkle of garam masala, if desired. Enjoy hot with rice or naan.